Mediterranean Chickpea Salad
A refreshing, colorful Mediterranean chickpea salad for a filling light lunch or as a side dish. Protein-rich chickpea salad with a bright zesty dressing that takes only 10 minutes.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Diet: Halal, Vegan, Vegetarian
Servings: 6 cups
Calories: 74kcal
For the salad:
- 1 can (15.5oz) chickpeas drained and washed
- 1 cup red onion diced.
- 1 ⅓ cup cucumber diced.
- 1 ½ cup tomato diced.
- 1 medium red bell pepper diced.
- ¼ cup parsley chopped.
For the dressing:
- 2 Tablespoons olive oil
- ⅓ cup lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ Tablespoon dry mint
- 1 teaspoon Salt or to your liking.
- ½ teaspoon freshly ground black pepper optional
In a bowl, combine veggies and set aside.
In an empty jar combine salad dressing ingredients and shake well to combine.
Pour dressing over veggies and toss to coat everything well.
Let it set for 30 minutes in the fridge before serving.
- English or Persian cucumbers work the best for this recipe. They have thin skin and small seeds which make them better than any other.
- Ripe tomatoes are best used for this recipe, you can use cherry or grape tomatoes as well.
- For more tips and variations check out the post above.
- Please check the nutrition disclaimer policy.
Serving: 1cup | Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 394mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 1mg